Beef Enchiladas

Beef Enchiladas

Taco Tuesday takes a turn for the best in my Beef Enchilada recipe for an easy baked dish that is gluten free. I have been making this dish for a year now, and each time I look forward to serving it as if it were the first time. Dig in for a delicious taco inspired dish that will be sure to please anyone around the dinner table Tuesdays and beyond!

By now it is no secret that I am a lover of all things tacos and Mexican inspired. I love making this dish for a little twist compared to our traditional taco night. This is pretty easy to make, so don’t let the name intimidate you. For the enchiladas I use Siete products, such as their red enchilada sauce, taco seasoning, and almond flour tortillas. Inside there is a creamy texture with the refried beans. The brand of beans I use is Amy’s, which is gluten free and you can find it at Whole Foods.

When I first saw an enchilada recipe I thought “no way”. Just the name alone was intimidating to me. I mean I love to cook, but that really made me nervous for some reason. However, I broke the dish down and simplified it. I bought my enchilada sauce from the store and that was a time saver. My husband adores refried beans, so naturally I had to add some in. To my surprise, I really enjoyed the smooth texture they added. For some veggies I roasted peppers at the same time the enchiladas baked. I had my Chimichurri sauce left over from the night before and drizzled some on top. Together this was amazing.

Beef Enchiladas
Serves 4


  • 1 pound ground beef
  • 1 tbsp taco seasoning (I used Siete)
  • 15 oz of red enchilada sauce (I used Siete)
  • 1/2 cup refried beans (Amy’s brand for gluten free)
  • 8 grain free tortillas (I used Siete Almond flour)

    For the peppers:
  • 2 bell peppers, sliced thin
  • 1 tbsp avocado oil
  • 1 tsp taco seasoning

  • Optional: cheddar cheese (shredded), avocado, Chimichurri sauce, romaine lettuce, cilantro, lime wedges


  • Preheat an oven to 375 degrees
  • Lightly grease a baking dish (I used a 9×13 dish)
  • Brown the ground beef in a pan over medium heat with 1 tbsp of taco seasoning, while stirring and breaking the beef apart until the beef is no longer pink
  • Lay all 8 tortillas out and place 1 tbsp of the refried beans inside followed by 3 tbsp of the ground beef on top. Repeat this step for each tortilla until the beef and beans are gone.
  • Add 1/2 of the jar of enchilada sauce to the bottom of the baking dish
  • Roll the tortillas up and place them seam side down into the dish and side by side
  • Pour the remaining sauce on top, and cover with foil
  • Bake the enchiladas covered for 25 minutes
  • While the enchiladas bake cut up the bell peppers into thin slices and put them on a parchment lined baking dish and drizzle 1 tbsp of avocado oil with 1 tsp of taco seasoning and toss until evenly coated
  • The last 15 minutes of the enchiladas place the peppers into the oven and let them roast
  • The last 5 minutes uncover the enchiladas and sprinkle the optional cheddar cheese on top (I use Organic Valley Raw Cheddar) and return to the oven until the cheese is melted
  • I serve the enchiladas on top of a bed of romaine lettuce, which is topped with Chimichurri sauce, cilantro, lime wedges, avocado, and the roasted peppers


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